Getting Started

with HPP

Getting Started

APC collaborates with food and beverage manufacturers to guide them through the entire process of applying HPP to their products, from the concept phase through commercialization.

Making the utilization of HPP as seamless and cost effective as possible is APC’s principle goal. APC is the only company of its kind in the U.S. that is able to provide the entire range of services necessary to apply HPP to foods and beverages.

Applying HPP to food and beverage products is a multi-step process. There are scientific (laboratory), packaging and regulatory components that need to be addressed. APC works directly with manufacturers through each step of this process, providing general process guidance, as well as referrals to co-packing services, packaging suppliers, laboratory services, transportation providers and many other frequently used services.

Utilizing HPP - The Process

The first test in the HPP process is a simple organoleptic test. This test determines whether and how HPP changes the flavor profile of a product, and will show if there are any changes to the color, texture or consistency of a product after HPP. This test will also confirm whether the products’ packaging and label will work with high pressure pasteurization.

APC can also help manufacturers find or refine packaging for HPP and, partnering with Certified Laboratories, can assist with formulation issues to overcome many potential roadblocks to implementation. Once it is determined the taste and physical properties of a product are all acceptable after HPP, there are 5 general areas that need to be addressed:

Scientific Validation of Specific Formulas

Food and beverage products require different types of testing depending on what category they fall in. We recommend manufacturers work with a laboratory that has broad experience with high pressure processing early on to discuss their products unique set challenges or risks, and develop a testing protocol based on that assessment. Our quality assurance team will then work closely with the lab to ensure their directives are implemented and all regulatory obligations are adhered to.

Shelf Life Testing

After products and packaging go through initial HPP testing successfully, additional product is then HPP’d and sent to the lab for validation testing, where organisms that can cause food to spoil over a period of time are determined and measured. Shelf life testing can also begin at this time, and will determine how long HPP’d product maintains its optimal flavor and color, and when spoilage organisms return or others develop.

Packaging Issues

There are many packaging options available for products treated with high pressure, but some packaging materials are not suitable for the process. Since no oxygen transfer can occur inside the packages of product HPP is applied to, materials such as styrofoam and very lightweight or plant-based plastics are not suitable. Glass, cardboard & paper products, aluminum and other metal packaging also cannot be used with HPP.

Some product packaging issues to consider are:

Headspace in the package should be kept to a minimum. Vacuum packaging, plastic bottles, containers, tubs, pouches, bags, trays, chubs, reinforced foil packages and flexible packs – providing the package is hermetically sealed (impervious to air, gas, moisture or any outside contaminate) – all work well with HPP. Modified atmosphere packaging (MAP) also can work well, but requires additional considerations.

Because HPP involves immersing product in water, product labels need to be moisture-friendly. Vinyl labels with a rubber-based adhesive, shrink sleeve labels and screen printing directly onto packaging all work very well. APC’s post-HPP packaging services can accommodate many of the labeling and assembly needs customers have.

Supply Chain Issues

Whether a product is coming as an ingredient to be used in another product, ready to be sent on to retailers or cooler-packed and shipped to a customer’s door, APC can assist with packing, sleeving, cartoning, box erecting, inkjet dating, master casing, tubing, palletizing, storing and many other post-packaging services.

Regulatory Issues

APC’s quality assurance team assists customers with integrating their Hazard Analysis and Critical Control Point (HACCP) program – a necessary framework for food safety and a requirement of the FDA and USDA. APC will work with our customers laboratory of choice to evaluate where a potential hazard exists (salmonella, listeria, E. coli), identify where the critical control point is (often HPP) and determine how the hazard can be addressed.